# What You'll Need:
→ Pork
01 - 4 boneless pork chops, approximately 1 inch thick
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
→ Cherry Sauce
05 - 1 cup frozen or fresh pitted cherries, halved
06 - 2 tablespoons honey or brown sugar
07 - 2 tablespoons balsamic vinegar
08 - ¼ cup water
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon cornstarch (optional, for thickening)
11 - 1 tablespoon cold water (for slurry, optional)
12 - ¼ teaspoon ground black pepper
13 - Pinch of salt
# How To Make It:
01 - Pat pork chops dry, then season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until golden brown. Remove and set aside.
03 - In the same skillet, combine cherries, honey or brown sugar, balsamic vinegar, ¼ cup water, Dijon mustard, black pepper, and a pinch of salt. Stir and bring to a simmer over medium heat.
04 - Cook the sauce for 5 to 7 minutes, stirring occasionally, until the cherries soften and the sauce slightly reduces.
05 - For thicker sauce, create a slurry by mixing cornstarch with 1 tablespoon cold water. Stir into simmering sauce and cook for 1 minute until thickened.
06 - Return pork chops to the skillet and nestle them into the sauce. Spoon sauce over the chops, reduce heat to low, cover, and cook for 5 to 7 minutes until internal temperature reaches 145°F.
07 - Plate pork chops and spoon generous amounts of the tangy cherry sauce over each portion.
